Bake at 425 for 40-60 minutes until tender. Let cool.
Cut cooled potato lengthwise into 4 wedges. Scoop out the white part of potato, careful to keep the skin intact. Layer cheese, bacon, tomato, and onion
Cook at 425 for about 5 minutes just so the cheese melts
Serving
Suggestions
Serve with sour cream
Originally Submitted
3/7/2009
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